Chinese-style Hunan Beef with Spicy Sauce

Add a fiery flavor boost to egg noodles with this delectable, chili-infused sauce. Dress it up even more with marinated beef slices and mixed vegetables for a lip-smacking treat.

Serves 3  Prep Time 40 minutes  Cooking Time 40 minutes

For the marinated beef
250 grams top round beef, sliced into 1 1/2x1-inch strips
pinch of baking soda
1 teaspoon liquid seasoning
2 teaspoons oyster sauce
2 teaspoons ginger juice
1 teaspoon salt
1/2 teaspoon each pepper and sugar
1 tablespoon egg white
       (Click to see How to Separate an Egg)
1 tablespoon cornstarch
2 cups cooking oil for frying

For the sauce
2 tablespoons corn oil
2 tablespoons chopped onions
2 tablespoons chopped garlic
5 pieces Thai or Taiwanese red chili, chopped
1 stalk leek, sliced into 1 1/2-inch lengths
1/3 cup sliced carrots
1/3 cup sliced red bell pepper
            (Click to see How to Slice a Bell Pepper into Strips)
1/3 cup sliced lotus root (optional)
1 tablespoon chili garlic sauce
2 tablespoons oyster sauce
3 tablespoons Chinese wine
1 teaspoon soy sauce
1 cup chicken stock

200 grams egg noodles, blanched in boiling water
        until al dente, drained, and tossed with 1 tablespoon sesame oil

1  Make the marinated beef: Mix beef with baking soda and let it rest for 10 minutes. Add the rest of the ingredients except for the cooking oil. Heat oil in a wok, pour in the beef mixture, and fry until half-cooked. Drain and set aside. (See how to cook in a wok here: How to Stir-fry)

2  Make the sauce: Heat oil and sauté onions, garlic, and red chilies until fragrant. Add leeks, carrots, bell pepper, lotus root, and chili garlic sauce. Season with oyster sauce, Chinese wine, soy sauce, and add chicken stock.

3  Allow the sauce to boil then add beef. Lastly, stir in noodles and toss until well combined. Serve immediately.

Photography by  Aldwin Aspillera | Food Styling by Katherine Sion of Heny Sison Culinary School  | Prop Styling by Rachelle Santos

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